It’s officially fall, y’all! I’m so thankful that the temperature outside has cooled off a bit. It’s still warm out there, but it’s not crazy hot like it has been. As I get older, I find the brutal, end-of-summer heatwave more and more unbearable and I seriously look forward to even the slightest drop in the heat index!

At this time each year, I also look forward to the surge of great recipes that make generous use of the warm spices such as ginger, nutmeg, allspice and, especially cinnamon. My cinnamon addiction is well-documented throughout the posts on this blog. If it’s wrong to love a spice so much, you can bet your buttons I don’t want to be right.

In addition to my cold weather fantasies and cinnamon addiction, my love of everything pumpkin spice is still as real as it was at this time last year. Trust me, I noticed immediately (the very moment!) when pumpkin spice lattes crept back onto the menu at my favorite coffee shop. So far, I’ve only held my family hostage a couple times (but the season is young) while we waited in the drive-thru line so I could get my pumpkin spice latte fix. But, there are more visits in store, believe me.

It was on the most recent excursion to this coffee shop that my impatient tween spouted off this remark: “If you love it so much, mom, why don’t you turn it into a cookie?!” Well, well, well. Who am I to allow all of that all of that challenging tween surliness to go to waste?!

Challenge accepted.

Here’s your cookie, kid. And I’m quite proud to share with you all that he loves them.

I bake so often that I rarely let the necessities (chocolate chips, cake and all-purpose flour, brown and white sugars, evaporated milk, pure vanilla extract and powdered expresso) run out, so I had several of these ingredients on hand. The only thing that I had to make a trip out for were the white chocolate chips. I used homemade pumpkin puree for this recipe, but some quality canned pumpkin will work just fine.

In my opinion, no pumpkin spice latte is complete without a swirl of caramel on top, so these cookies had to have the same. My recipe for an easy caramel sauce follows!

1. Pre-heat the oven to 350 degrees. Combine the flour, spices, and expresso powder in a medium-size bowl. Stir well and set the bowl aside.

2. In the bowl of a stand mixer (or a large bowl using a hand-held mixer) whip the butter for about 2 minutes and then add in the sugars. Cream the butter and sugar for about 3-4 minutes and add in (one ingredient at a time) the extract, egg, and the pumpkin puree and until they are well mixed.

3. Add the flour mixture, one half at a time into the pumpkin mixture and mix until just combined. Fold in the white chocolate chips. Cover the dough and refrigerate it for at least 20-30 minutes.

4. Place heaping, rounded tablespoons of the the chilled cookie dough evenly onto a parchment paper lined baking sheet. Bake for 15 minutes or until the cookies look done and lightly browned.

6. Place on a cookies on a cooling rack with paper towel or foil lined underneath and drizzle with warm caramel sauce.

7. Enjoy!

Easy Caramel Sauce

1 cup light brown sugar

3 tablespoons salted butter

3 tablespoons evaporated milk

1. Place brown sugar and butter in a medium-size sauce pan and warm over medium heat until melted and combined. Add in the evaporated milk and whisk until sauce is smooth and thick. Turn of the burner and remove from the heat.

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Welcome!

Hello! I'm Marcelle. I am a proud wife and mother to two amazing kids. I'm also an adventurous home cook that loves to share recipes. This blog offers me the chance to share with you and family and friends who are far away. I'm so thankful you stopped by!

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All content and recipes within this website are the original works and creations of Marcelle G. Bolton and A Little Fish in the Kitchen unless otherwise noted in a post. Sharing posts with your family and friends is greatly appreciated, but please contact the author for permission to republish content or to use photos from this blog.